We need a break, don’t we? We have been in a worldwide state of semi-to-full-blow chaos for the better part of two years so I think we’ve earned a break. A real one. A “shut everything out and do something just because you want to and ignore everything else” break. This is when I bake. I bake something sort of ridiculous while being pretty sure I will be the only eater of the thing, and I shut it all out. All. Of. It.
Maybe this weekend we can get a break. A recentering. A little relief from it all and then we will have more energy to slay the dragons. But first, cupcakes and of course beer. I’m a big fan of Georgetown Brewing‘s Johnny Utah, which I always refer to as “The Yoot” because it’s more fun and reminds me to watch My Cousin Vinny again, which will also qualify as a break. So, in summation, your marching orders are to eat cupcakes and drink Georgetown beer while watching a young Marisa Tomei make a bunch of old men look like idiots. It will restore your faith in humanity.
Beermosa Cupcakes with Lemon Meringue Frosting
For the cupcakes:
- 1 cup (125g) all-purpose flour
- 1 tablespoons cornstarch
- 2/3 cup (150g) sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup (114g) unsalted butter, room temperature, cut into cubes
- 2 large egg whites
- ¼ cup (2oz) beer
- ¼ cup (2oz) orange juice
- 2 teaspoons vanilla
For the frosting:
- 3/4 cup (175g) sugar
- ½ teaspoon cream of tartar
- 3 large egg whites
- ¼ teaspoon lemon extract
- Raspberries and lemon wedges for garnish
Make the Cupcakes:
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Preheat the oven to 350F°.
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Add the flour, cornstarch, sugar, baking powder, baking soda, and salt to the bowl of a stand mixer.
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With the mixer on low, add the butter (must be softened, cold/hard butter will not work) a few cubes at a time until it’s mostly mixed and crumbly (this method of reverse creaming will feel strange if you’re a long time cake baker, but it is a great way to get tender cupcakes).
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Add the egg whites one at a time, beating well between addition, this will build the structure of the cupcakes.
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Stir in the beer, orange juice and vanilla extract, scraping the bottom of the bowl to ensure the batter is mixed well.
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Pour into 12 cupcakes papers. Bake for 18-20 minutes or until the top springs back when lightly touched.
Make the frosting:
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in a metal or glass bowl of a stand mixer, add the sugar, cream of tartar, egg whites.
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Add to a double boiler or a small pot with gently simmering water. Whisk with a hand whisk continually until the mixture is warm and the sugar has dissolved leaving no graininess when you rub it between your fingers.
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Place the bowl in the stand mixer and beat on high with a whisk attachment until thick and glossy. Add to a piping bag.
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Once the cupcakes are cooled, pipe the frosting on, and garnish with raspberries. Keep chilled until ready to serve.
